The Best Cupcake Recipe from Magnolia Bakery

Many cupcake connoisseurs will have heard about the famous Magnolia Bakery, 401 Bleecker St, New York. My first exposure to Magnolia Bakery was during a search for the perfect cupcake recipe. I discovered the vanilla and chocolate cupcake recipe and I have to say this simple yet delicious recipe is worth the effort.

I would truly love to try the real Magnolia Bakery cupcakes in New York (I do own a shopping bag but I don't think that's any consolation) so for now my personal review is based on my humble baking skills and the best cupcake recipe from Magnolia Bakery, and if the comments and mmmmm's and fat bellies of my friends and family is anything to go by, I expect that I must be doing something right with the 'home baking version' of this famous little cupcake.

The effort you put into making this particular cupcake is truly worth it.

Make 24 cupcakes

1 C unsalted butter, softened (225gm)

2 cups sugar

4 large eggs, at room temperature

1 1/2 C self rising flour

1 1/4 C all-purpose flour

1 C milk

1 tsp vanilla

1. Preheat oven to 350 degrees fahrenheit (180 celsius).
2. Line two 12-cup muffin tins with cupcake papers.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition.
6. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
7. Spoon the batter into the cups about 3/4's full.
8. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
9. Remove cupcakes from pans and cool COMPLETELY on a wire rack before icing with butter cream frosting.

1 C unsalted butter, very soft (225gm)

8 C confectioner's sugar (icing sugar)

1/2 C milk

2 tsp vanilla

1. Place the butter (very soft) in a large mixing bowl
2. Add 4 cups of the sugar and then the milk and vanilla
3. Beat until smooth and creamy
4. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all of the sugar)
5. For colored icing add a few drops of food coloring and mix thoroughly
6. Use and store icing at room temperature, as icing will set if chilled
7. You can store in an airtight container for up to 3 days

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I'm certain you'll agree that these have to be the most delicious looking cupcake wrappers you've ever seen, I work up a sweat working out which cupcake liners to use, let alone presenting my cupcakes in cupcake wrappers such as these.

It seems they are fast becoming a popular craze online, I cannot wait to adorn my cupcakes with these wrappers for a dinner function or cupcake party.

Red velvet cupcakes are a top seller at Magnolia Bakery, I am yet to bake this particular recipe but it is definitely on my foodie 'attempt' list. I found this excellent video on You Tube where you can watch Bobbie Floyd of Magnolia Bakery bake the red velvet cupcake. I just love the combination of ingredients especially the idea of using vinegar?

Together with choosing her wedding dress, the wedding cake would have to be in the top most important choices a bride needs to make for her wedding day.

Wedding cakes can cost a lot of money, especially if you are paying for a cake shop to design and match it to your theme. However for the creative and determined-to-save-money bride there is always the option of designing and making your own wedding cake. This may seem like a tall order especially when you have so many other things to take care of on your day, but it is definitely an option if you can designate this task or have the help of some close family and friends.

Making a Wedding Cupcake Tower is a popular option as they look fantastic, they're non traditional, and they are easy and simple to serve as there is no cutting needed.

Click HERE to discover more about creating a Wedding Cupcake Tower or cake.